"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Monkey Bread, by Linda Bird, is from The Becker-Bird Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Defrost bread and divide into 80 pieces. Roll into balls, then roll in melted butter and then cinnamon/sugar mixture. Layer in bundt pan. Let rise until 2' from top (about 1 hour). Bake 350 degrees about 45 minutes.
Let rest 8 - 10 minutes and turn upside down on platter.
Great to nibble on Christmas morning, while opening gifts. Or any day could be Christmas morning.
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